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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 10 servings |
||
| Calories 128 | ||
| Calories from Fat 21 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 167mg | 6% | |
| Potassium 312mg | 8% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 17.5g | ||
| Protein 1.5g | 2% | |
By: yooper
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From: Rev Dr J
On May 25, 2009
i was a little nervous because my partner does not like pudding, but she liked this and said i could make it again
— thank you for an easy to make recipe
From: Kathie Holloway
On Apr 14, 2002
I served it on Easter to my family and then at a wedding shower potluck at the office. It was a hugh hit both places. It's definitely a keeper!
From: Clifford Boren
On May 25, 2002
This is probably the finest fruit salad I have ever tasted! It is contrary to my nature to make a recipe just the way it is in the book, so here's what I did. I reduced the water from 1/2 cup to 1/4 and made up the difference with light rum. Pecans are not high on my scale of great nuts, so I substituted almonds. Added large dashes of nugmeg and cinnamon. Superb!
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